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Stuffed Flank Steak with Cheese Recipe

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4.4 from 5 reviews

This Stuffed Flank Steak with Cheese recipe features tender flank steak butterflied and filled with a savory mixture of sautéed spinach, garlic, roasted red peppers, and a blend of mozzarella, Parmesan, and cream cheese. Rolled and roasted to perfection, this dish offers a flavorful and tender main course that’s perfect for a special dinner or gathering.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 pounds flank steak
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil

Filling Ingredients

  • 2 cups fresh spinach, chopped
  • 3 cloves garlic, minced
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup roasted red peppers, chopped
  • 2 tablespoons cream cheese, softened

Other

  • Kitchen twine or toothpicks

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to ensure it is ready for roasting the steak once assembled.
  2. Prepare the Steak: Lay the flank steak flat on a cutting board and carefully butterfly it to create an even thickness. Cover with plastic wrap and gently pound the steak with a meat mallet or rolling pin until it is about 1/2-inch thick. Season both sides evenly with salt, black pepper, garlic powder, and Italian seasoning.
  3. Make the Filling: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted. Remove the skillet from heat and stir in the shredded mozzarella, grated Parmesan, roasted red peppers, and softened cream cheese until the mixture is well combined and creamy.
  4. Assemble the Roll: Spread the prepared filling evenly over the steak, leaving approximately a 1-inch border around the edges to prevent filling from spilling out. Starting at one of the long sides, roll the steak tightly into a log shape. Secure the roll with kitchen twine or toothpicks spaced about 1 to 2 inches apart to hold the shape during cooking.
  5. Roast the Steak: Place the rolled steak seam-side down in a baking dish. Roast in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium doneness.
  6. Rest and Serve: Remove the steak from the oven and let it rest for 10 minutes to allow juices to redistribute. Remove the twine or toothpicks, slice the steak into rounds, and serve warm for best flavor and presentation.

Notes

  • Butterflying the steak and pounding it ensures even thickness and easier rolling.
  • Use a meat thermometer to check doneness precisely for best results.
  • The filling can be customized by adding other vegetables or cheeses according to taste.
  • Allowing the steak to rest after roasting helps keep it juicy when sliced.
  • Kitchen twine helps maintain the shape; if unavailable, sturdy toothpicks can be used as an alternative.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://dishiary.com/stuffed-flank-steak-with-cheese-recipe/